Andreu Genestra - Original Beans

Andreu Genestra

"The value of a product with the DNA of Original Beans, confirms our commitment to the customer to offer unique gastronomy, a unique product and a taste that touches not only the stomach but also the conscience."

About Andreu Genestra

Andreu started his career in the kitchen and scrubbed pots in a beach hotel when he was just 15 years old. At the age of 16, he began studying at the UIB School of Hotel Management and later worked in luxury hotels on the island of Mallorca.

At the age of 19, he travelled to Barcelona, where he found a job for a year in the Hotel Condes de Barcelona. He returned to the island to train under the ‘eyes’ of Marc Fosh at the Hotel Read's, where he learned the basics of cooking. He went on to work in the kitchen at the Son Brull Hotel, where he acquired a love of Mallorcan cuisine.

Andreu's dream had always been to work in the the Basque country. At the age of 21, he completed an internship in Mugaritz in the restaurant of Juan Mari Arzak.  His training at Mugartiz had a significant impact on his career. Back in Barcelona, he immersed himself in the world of pastry and creative desserts at the Espai & Sucre  restaurant. Whilst there he was able to learn from his mentor Jean Louis Neich.

BLACK CITRIC & CHOCOLATE

This very special dessert with Persian citric fruits has nice toasted and acid nuances and that all highlight the values of the chocolates immersed in the creation.

Back home, on his way to the stars.

In 2008 arrived  at the Bulli of Ferran Adriá's  and stayed for the entire season and part of the 2009 season. Having gained his experience at the Cala Montjoi restaurant, Andreu's  used his time at the Bulli to improving his skills and technique. He gained his first job as a chef at the restaurant El Pi in Barceló and stayed for three seasons.

During the winter season, Anreu took his skills to London, Stockholm, Brazil, Moscow, Paris and Miami. However, after working in the hotel business for the Royal Family in Kuwait, he realised that it was time to start a new phase of his career. In April 2011 he returned home to open his eponymous restaurant, Andreu Genestra, at the Son Jaumell Hotel in Capdepera, Mallorca.

After three years of hard work, the Michelin Guide awarded him a star and the Repsol Guide recognised him with two suns. The Andreu Genestra brand was consolidated in 2014 with the opening of a second restaurant called Aromata in the city of Palma de Mallorca. Aromata earned the great gourmet Michelin Guide star and a Repsol Guide sun.

In 2018, the Hotel Es Princep was opened in the city of Palma de Mallorca. Andreu Genestra undertook the role of consultant for the entire hotel group which is part of the 'Leading Hotels in the World'.

Awards & Certifications

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